Spinach-artichoke Stuffed Pecan Crusted Chicken Breasts

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 4 -6 boneless skinless chicken breasts
• 3/4 cup pecans, finely chopped
• 3/4 cup corn flakes, crushed
• 1 teaspoon garlic powder
• 1/2 cup milk
• 2 eggs, beaten
• 1 cup all-purpose flour
• 1 teaspoon cayenne pepper
• 1 teaspoon salt
• 1 teaspoon italian seasoning
• 1/2 cup frozen chopped spinach, thawed and drained
• 1/2 cup artichoke heart, chopped
• 1/4 cup sun-dried tomato, chopped
• 1/2 cup asiago cheese
• 3/4 cup ricotta cheese
• 3/4 cup mozzarella cheese

Recipe

• 1 squeeze the excess liquid from the spinach. mix in a medium size bowl the spinach, artichoke hearts, sun dried tomatoes, and the asiago, ricotta and mozzarella cheese. set aside.
• 2 combine the chopped pecans, corn flake crumbs and garlic powder in a shallow bowl.
• 3 whisk together the 2 eggs with the milk in another shallow bowl.
• 4 mix the flour, cayenne pepper, salt and italian seasoning in a third shallow bowl.
• 5 pound chicken breasts to approximately 1/4 inch thickness.
• 6 bread each chicken breast by coating each with flour mixture, then dipping into egg mixture. coat one side of the chicken breast with the pecan mixture.
• 7 put equal amounts of spinach/artichoke mixture on each chicken breast on the side that does not have the pecan coating. roll up the chicken breast and secure with a toothpick. place in casserole dish that has been drizzled with olive oil.
• 8 bake in oven preheated to 350°f for 40 minutes or until chicken is thoroughly cooked. let set for 5 minutes before serving.